Cheese pie with feta cheese and myzithra cheese

Ingredients for filo pastry

1^st mixture

550g country-style flour

150g All Purpose flour

10g fine salt

2^nd mixture

50g olive oil

A little vinegar

340g water

Pie filling ingredients

350g barrel-aged feta cheese

250g soft myzithra cheese

150g fine semolina

50g honey

6 eggs

Mint, chopped

950g milk

Salt

Pepper

How to make the pie

- Roll out 2 thick sheets.
- Brush the baking pan with some olive oil.
- Lay one sheet of filo pastry down onto the baking pan and let it stick out.
- Add the filling.
- Place the second sheet on top and trim off excess pastry that sticks out.
- Twist the edges.
- Brush the sheet with some olive oil.
- Bake at 180°C for about 40΄.

Method for filo pastry

Stir the 2^ndmixture and slowly add the 1^stmixture and knead until you have a pliable dough. Leave the dough to rest, and then roll out the filo sheets.

Pie filling method

Heat the milk in a pot. Homogenize the eggs with semolina and honey. Then pour some milk, stir, and pour the mixture into the pot. Stir until thickened.

Then add the feta and myzithra cheese, salt, pepper and mint, stir and remove from the heat.

A few words...

Cheese pie is traditionally one of the main dishes of Tyrini or Tyrofagos week, that is, Cheesefare week, the week between the beginning of the Carnival (and the abstinence from meat that is associated with it) and the beginning of Sarakosti, the Great Lent fast. In other words, an intervening period, where dairy foods and dairy desserts are still allowed: cheese pies, milk pies, Greek custard pies, Greek rice pudding, pasta with cream and butter, etc. In the olden days, the shepherds used to hand out milk to their fellow villagers to make all these treats, and the relatives would gather, eat and have fun together.

OlympianLand